The national Dominican dish is chicken feet. Useful properties of chicken feet. Contraindications and restrictions

Recently traditional medicine began to conquer the modern world. Even with complex diseases, you can find recipes from our ancestors based on treatment with natural materials. But are all the old methods really that useful? And now there are many debates on this topic. For example, is the jellied chicken feet good for joints?

The benefits and harms of jellied meat for joints have many controversial issues. And in some cases you need to ask yourself the question: “Are you ready to sacrifice one disease for another?” What is the reason for this opinion and what are the benefits and harms of jellied meat?

Properties of jellied meat

Jellied meat is a protein-rich product. Proteins are produced from the meat and bones of animals. And they have the same benefits for human bones and joints. As the ancestors said: “Wedge with wedge.”

In addition to protein, jellied meat contains a powerful element - collagen. Its action is very well known in the fight against aging of skin tissue. Since it has the property of restoring cells, making them more resilient and elastic, this element is necessary not only for skin cells, but also for joints and bones. After all, if the joints begin to lose their elasticity and the bones wear out, this will cause a lot of painful sensations.

This delicious dish contains vitamins such as A, P, C, B, and especially those varieties that do not disappear when exposed to temperature. Among microelements, there are such rare substances as copper, rubidium, boron, vanadium, aluminum and phosphorus.

Jellied meat is considered an excellent remedy for joints. Most often it is prepared from various meat or chicken parts. And note, the medicine for arthrosis is made from dried and ground bones, ligaments, joints and cartilage of animals.

Contraindications

The benefits and harms of jellied meat are comparable. Unfortunately, we cannot say that this dish is only beneficial. Jellied meat for arthrosis is an excellent remedy. Healthy people should not be afraid to use this remedy for joints. But, equally, it can harm other organs that already have some problems.

To a large extent, this product consists of animal fats and carbohydrates. This means that the product is difficult for the gastrointestinal tract:

• Fat tends to take a very long time to digest and absorb. A mixture of bones, cartilage and other things requires more stomach acid to process. This causes a lot of work on the stomach, which can have a negative impact on gastrointestinal diseases.
• A heavy product also places a serious burden on the liver. And the stress of this organ affects the functioning of the gallbladder and spleen. As a result, the processes of stone formation and slowdown in the functioning of the ducts may intensify. For people with liver problems, it is better not to indulge in this dish.
• Jellied meat is rich in calories, which can lead to the formation of new fat cells in the body. This contributes to excess weight gain, which is contraindicated in obesity. In such cases, jellied meat is not very useful.
• The dish also contains a large percentage of cholesterol. This has a negative impact on work cardiovascular system. It is dangerous for those who have problems and diseases in this area.

Of course, the benefits and harms of jellied meat are determined by the amount of food taken and its composition.

Chicken, and especially jellied chicken feet, is good for joints and causes almost no harm to other organs. While beef is the hardest to digest and can harm people with the above problems, especially if consumed big bones. Low-fat pork is healthier for the ligaments; it contains most of the collagen. However, it is rich in cholesterol.

Collagen, which is essential for joints, is found in the jellied jelly itself. Regular jelly (namely gelatin) will have similar properties. It also prevents the loss of elasticity of the ligaments, but at the same time it is not so fatty and high in calories.

The least harmless (not counting chicken) consequences for the body will be fish jellied fish. It will replace all heavy meat fats, but at the same time will be rich in light protein. It also contains Omega-3 fat, which helps synthesize elements that relieve pain and inflammation when treating joints.

Recipes

If you are still sure that using jellied meat will have one benefit for your body and that the harm to you will be insignificant, then you need to learn more about its preparation.

Most often, this dish is prepared from leftover chicken or meat carcasses, bones, cartilage, ears, tails, chicken legs and wings, heads, offal, etc. The whole point is systematic, long cooking over low heat. With this heat exposure, the vitamins will remain in the composition, and the solids will disintegrate.

The meat will separate from the bones, they, in turn, will boil down all the useful substances, and the cartilage and ligaments will become very soft. By the way, it is recommended to use cartilaginous bones, they contain more collagen and they boil so much that you don’t need to throw them away. All this fat is considered the most useful in the whole dish. It should become viscous without adding gelatin and harden on its own in the refrigerator.

Cook the dish for more than 5 hours in a 1:2 ratio with water, over low heat so that the water does not evaporate. An hour before cooking, add seasonings. Next, the inedible remains are removed, and the rest is allowed to brew in the refrigerator.

From chicken feet

We bring to your attention a recipe for jellied chicken feet to treat joints:

1. 1 kg. Leave the chicken feet in boiling water for a couple of minutes to make it easier to remove dirt.
2. Place the legs and 2 chicken thighs in the pan (you can use one quarter or a pair of legs).
3. This is filled with 3 liters of water. You need to bring the broth to a boil, while not forgetting to remove the scum. This manipulation is necessary for a transparent, aesthetic appearance of jellied meat.
4. While still boiling, add 1 peeled whole carrot and 1 clean onion in the peel (this will also add appetizing and aroma to the broth).
5. Next, cook for 3 hours over low heat. Half an hour before cooking, add salt and pepper.
6. You can use more salt, because when cooled, the taste sensations are dulled, and the salt will be less noticeable.
7. After time, the broth is filtered and left to thicken in a saucepan over low heat.
8. You won't need chicken feet anymore. We remove the meat from the thighs and, if desired, either cut it or grind it.
9. The onions are discarded and the carrots are cut into slices for decoration (tomatoes and eggs can also be used).
10. The chicken is placed in small molds or poured into one large bowl. Next, lay out the carrots, add herbs and garlic.
11. All this is poured with broth and placed in the refrigerator overnight.
12. The jelly is served chilled, with horseradish or mustard.

Fish jellied fish

Any type of fish can be used.

1. Carefully wash the fish and remove scales (do not throw them away). We cut it up and remove the giblets (throw them away).
2. We wash the scales and put them on the fire until they boil. At this time, cut the fish into pieces, do not use the tail and head.
3. When the scales boil, boil them for about half an hour. Then we strain.
4. Place the fish in a pan in layers and fill it with broth to remove the scales.
5. Bring to a boil, skim off the foam and place on low heat.
6. Add peeled carrots, onions and herbs one by one. Sprinkle with pepper different types and salt.
7. We cook all this, depending on the type of fish. Pilengas and crucian carp are cooked for 30 minutes, carp and pike for about an hour.
8. After cooking, strain everything and place the fish in molds or a deep plate. Pour broth on top.
9. Decorate with herbs, carrot rings, and egg slices. Place in the refrigerator to harden.
10. Serve with onions and bread, mustard or horseradish.

Such universal recipes should be used regularly in food to treat joints. But if you are not sure about the benefits of this dish for your body, then it is better to refrain from regular use. Although no one forbids preparing such wonderful jellied meat on holidays.

The opinions of doctors on this matter do not agree. They argue that each case of using jellied meat for joints requires a separate approach. A healthy person can easily eat meat or jellied chicken feet, because the benefits of jellied meat are really great, but for those who have chronic diseases of internal organs, it is better to consult a doctor.

Classmates

A product such as chicken feet is bought for pets, believing that this part of the chicken is unsuitable for consumption.

In fact, you can cook chicken feet tasty, rich jellied meat.

In addition, this product contains special collagen, which is simply necessary for people with joint diseases.

Jellied chicken feet - basic principles of preparation

In addition to paws, beef, turkey or chicken are added to jellied meat, since there is practically no meat in the paws themselves. It is advisable to use wings, legs or backs of poultry for jellied meat. Jellied chicken feet are also prepared with offal.

First of all, paws are soaked in cold water for three hours. Then the films are removed from them and thoroughly cleaned with a brush. The paws are placed in a pan, whole peeled vegetables and meat are added to them and filled with drinking water. Cook jellied meat for two to three hours. Be sure to skim off the foam so that the broth is clear.

After the allotted time the broth is filtered, the legs are removed, and the meat from other parts of the chicken is removed from the bones and separated into fibers. Transfer it to the broth and put it on the fire again. Add spices, herbs and cook for another forty minutes. Shortly before the end of cooking, add sliced ​​garlic and finely chopped herbs. Then turn off the fire and pour the jellied chicken legs into plates or special forms.

Recipe 1. Jellied chicken feet and chicken

Ingredients

kilogram of chicken feet;

one and a half liters of drinking water;

half a chicken carcass;

five black peppercorns;

carrot;

two bay leaves;

bulb;

salt and spices.

Cooking method

1. Place chicken legs in a deep bowl and completely fill with boiling water. Leave for a few minutes. Thanks to this, cleaning the paws will be much easier. Remove the skin from the paws and cut off the part with the nail.

2. Rinse half the chicken carcass, remove all excess and cut in half. Place the chicken and chicken legs into the pan. Add whole peeled vegetables to this.

3. Fill everything with water. So that it completely covers the meat and cook from the moment of boiling for three hours. The fire should be minimal. Be sure to remove the foam with a slotted spoon.

4. After the allotted time, remove the meat and legs from the pan, add spices to the broth and cook for another five minutes. Add salt.

5. Cool the meat and legs so that you can pick them up. Separate meat from bones. This must be done very carefully so that small bones from the paws do not get into the jellied meat.

6. Throw away the onion, and cut out stars from the carrots and place them on the bottom of the molds or plates. Place the meat in an even layer on top of the carrots. Pour the broth over everything, cool and put in the refrigerator for six hours. Before serving, dip the pan or plate into hot water for a few seconds and turn it over onto a plate.

Recipe 2. Jellied chicken feet and turkey

Ingredients

one and a half kg of chicken feet;

table salt;

kg chicken thighs;

ground black pepper;

turkey wing – 800 g;

two bay leaves;

head of garlic;

ten peas of allspice;

three onions;

carrots – 180 g.

Cooking method

1. Rinse turkey wings, chicken feet and thighs well. Pour boiling water over the paws and remove the skin. Trim the part with the nails. All meat products Place in a saucepan and add cold drinking water. Leave for a couple of hours. Then drain the water, remove the thighs, and fill the legs and wings with clean water. Place the pan on the stove and bring to a boil, skim off the foam and turn the heat down to low. Cook for three hours. After this time, add the thighs to the pan, boil, remove the foam and continue cooking over low heat for another two hours.

2. Peel the carrots and onions. Add them whole to the broth. After an hour and a half, add salt and spices. In total, the jellied meat should be cooked for about six hours.

3. When the jellied meat is ready, turn off the heat and remove the meat products. Cool them slightly and separate the meat from the bones. Large pieces cut the meat into pieces. Place the meat in a bowl, add salt and squeeze the garlic into it. Mix. Scoop off excess fat from the broth with a spoon.

4. Place the meat on plates and pour in the broth. When the jellied meat has cooled completely, place it in the refrigerator for several hours.

Recipe 3. Jellied chicken legs and minced meat “Anti-crisis”

Ingredients

chicken feet – kg;

two heads of garlic;

minced chicken- half a kilogram;

allspice peas;

bulb;

bay leaf;

carrot;

fresh parsley.

Cooking method

1. Soak chicken feet in boiling water for a few minutes and peel off the film. Cut off the claws. Place the prepared legs into a saucepan and fill with drinking water three centimeters above the meat. Place on the fire and boil, skim off the foam and turn the heat down to low. Boil the paws for two hours.

2. Peel the vegetables. Add them whole to the pan. Salt and season with spices. Cook for another three hours.

3. Remove the finished jellied meat from the heat, remove the paws and cool. Remove the meat from the bones.

4. Place the minced meat in the broth, add salt and cook for another half hour. After this time, add the meat from the chicken feet, chopped garlic and cook for a few more minutes. Mix well and pour into plates or molds. Garnish with chopped carrots and parsley sprigs.

Recipe 4. Cold chicken legs with breast

Ingredients

chicken feet – 800 g;

bell pepper;

two chicken breasts;

finely ground salt;

two onions;

fresh herbs;

ten black peppercorns;

pickled cucumber;

four bay leaves.

Cooking method

1. Scald the chicken feet with boiling water and clean them thoroughly with a brush. Remove the phalanges with claws. Place the paws in a saucepan, add water and put on fire. Boil and drain the water. Then fill it again with drinking water so that its level is ten centimeters above the meat.

2. Place on low heat and cook the paws for about five hours. When foam appears, remove it using a slotted spoon. Add bay leaves, salt and peppercorns to the broth. Place the peeled vegetables in the pan, reduce the flame to low and cook for about another hour. Then strain the paws through a colander.

3. Remove the skin from the breast, divide it in half and boil separately, adding the peeled onion and bay leaf to the water. Remove the breast from the broth, cool and finely chop. Pickled cucumber and finely chop the greens. Mix all the crushed ingredients and add them to the broth. Mix well and pour into plates or molds. Cool and place in the refrigerator for several hours.

Recipe 5. Jellied chicken legs with beef

Ingredients

beef shank;

one and a half kg of chicken feet;

drinking water;

bulb;

table salt;

carrot.

Cooking method

1. Clean the chicken feet from films and remove the phalanges with claws. Rinse the beef and legs well and place in a large saucepan. Pour four liters of water, cover with a lid and place on the stove. Bring to a boil over high heat. Then turn off the heat and remove the foam from the surface of the broth with a slotted spoon. Continue cooking the jellied meat for about four hours.

2. Peel and rinse the onion and carrots. Place the vegetables an hour before the end of cooking the jellied meat. At the end, add salt to the broth.

3. Place the meat with legs in a bowl and cool it. Separate the meat from the bones, making sure that all small bones are removed. Grind large pieces of meat. Remove vegetables from the broth as well. Discard the onion and cut the carrot into slices.

4. Peel a few cloves of garlic and cut into thin slices.

5. Place slices of carrots and garlic on the bottom of a deep dish. Sprinkle everything with finely chopped herbs. Arrange the pieces of meat and pour the broth over everything. Cool the jellied meat completely and place it in the refrigerator. Before serving, cut the jellied meat into pieces.

Recipe 6. Jellied chicken feet in a slow cooker

Ingredients

half a kilogram of chicken feet;

eight black peppercorns;

three chicken necks;

three bay leaves;

two legs;

salt – 5 g;

five cloves of garlic;

large carrot.

Cooking method

1. Wash your paws and pour boiling water over them. Remove the films from them and remove the phalanges with claws. Be sure to tar the necks over an open fire and rinse thoroughly. Rinse the legs.

2. Place all prepared chicken parts in a multicooker bowl and fill with one and a half liters of drinking water. Season with salt and pepper, close the lid of the unit and turn on the “Stew” program. Set the timer for five hours.

3. After three hours, add peeled carrots to the broth with paws.

4. After the beep, remove all meat products, cool slightly and separate the meat from the bones. Remove the skin from it. Finely chop the meat and place it on deep plates.

5. Remove the boiled carrots from the broth and cut them into shapes. Place it on top of the meat. Fill the contents of the plates with broth, after straining it.

6. Peel the garlic, cut it into slices and place in plates with jellied meat. Cool the dish completely, then place it in the refrigerator for six hours. Serve with mustard and herbs.

Recipe 7. Jellied chicken feet with gelatin

Ingredients

chicken legs, wings and stomachs - one and a half kilograms;

a glass of green peas;

a packet of gelatin;

head of garlic;

large carrots;

two onions;

parsley root.

Cooking method

1. Rinse the chicken wings. Scald the paws and remove the skin from them. Cut off the claws. Turn out the stomachs, clean and rinse thoroughly.

2. Place all meat products in a saucepan and fill with two and a half liters of drinking water. Place the container with the meat on low heat and cook, periodically skimming off the foam. Peel the roots and vegetables. Place them in the broth an hour before they are ready. Season with salt and pepper.

3. Soak the gelatin in water. Remove meats, roots and vegetables from the broth. Cool until you can handle them by hand and remove the meat from the bones. Strain the broth. Place the giblets and meat into the broth and cook for another half hour.

4. Strain the gelatin and dilute it in a partial glass of warm broth. Stir well. Pour the gelatin mixture into the broth in a thin stream, stirring continuously.

5. Peel the garlic and finely chop it. Place it in the broth, boil and turn off the heat.

6. Place on the bottom of the plates green peas and pour jellied meat into them. Cool and transfer to the refrigerator. Before serving, garnish with herbs and cut out carrot figures.

Add chicken neck or back to the jellied meat. The necks will add tenderness to the jellied meat, and the backs will help it harden faster without using gelatin.

Before cooking, the paws must be very thoroughly cleaned of the skin and the claws must be removed.

Be sure to skim off the foam; if you don’t do this, the jellied meat will turn out cloudy.

When cooking, add spices and vegetables, this will make the taste of the dish richer.

Cook the jellied meat over very low heat until it simmers. Do not let it boil!

The benefits and harms of chicken feet are of interest to buyers. No one argues that chicken itself has valuable properties. But few people know what to do with the legs. Most often they are bought for feeding animals.

In fact, this is a useful and valuable part of the carcass, from which you can cook delicious dishes: broth, jellied meat, roast, soup. In addition, the paws have medicinal properties, which will be presented in the article, along with recipes.

Nutritional value and composition of chicken feet

When many consumers see chicken legs in a store, they simply don’t understand why they are being sold. Useful properties This part of the chicken is highly valued in China, Japan and other Asian countries. The point is the antihypertensive properties of the product.

The composition of the paws includes minerals:

• calcium and phosphorus;
• sodium and potassium;
• iron and zinc;
• copper and selenium.

A large set of vitamins of groups B, A, E, PP, K. B, choline and other beneficial substances have a strengthening effect on the nervous, immune and skeletal systems.

The chemical composition of chicken legs is as follows. 100 g contains:

• 14.6 g fat;
• 19.4 g protein;
• 0.2 g carbohydrates;
• 66.8 g water;
• there is no ash.

The calorie content of 100 g of the finished product is only 215 Kcal, this attracts people with weight problems.

Are chicken feet healthy?

Since the paws contain a lot useful substances, then there can be no talk of serious harm if you do not abuse this product (although there are contraindications). A person who regularly consumes a dish made from offal feels healthier, and problems with the motor system disappear.

Chicken feet benefit the entire human body.

What are the benefits of chicken feet for joints?

The benefits of the by-product outweigh the harm:

1. The collagen contained in chicken feet is good for bones, tendons, and mucous membranes.
2. The skin, thanks to a special protein, becomes healthy and elastic.
3. Connective tissue is restored in the joints, fluid production increases, which enhances the mobility of the limbs.
4. When bones are injured, cartilage grows faster at the fracture site.

Attention! Chicken feet do not harm, but benefit the joints, especially with arthrosis, arthritis, and osteochondrosis.

Chicken legs are especially useful for people over 50 years of age, since the body is not able to synthesize its own protein, which leads to joint diseases and fractures.

The benefits and harms of jellied chicken feet

The benefits of boiled chicken feet are difficult to overestimate. Jellied meat prepared from this offal contains collagen, which helps strengthen cartilage and gives it firmness and elasticity.

Despite the benefits, jellied chicken feet can be harmful if a person has problems with the liver, stomach, or pancreas. Then in ready dish Do not add large amounts of garlic and pepper.

The presence of growth hormone can cause the development of inflammatory processes. And cholesterol damage (due to its effect on the walls of blood vessels) can cause atherosclerosis.

Important! To prevent jellied legs from causing harm, you need to consume it in moderation.

Is chicken foot broth healthy?

Broth made from offal brings benefits to the human body:

1. Small portions of the broth from the paws cannot do any harm. It is recommended to drink it for those who have no appetite.
2. The broth contains collagen and mucopolysaccharides. These substances will help those who have joint problems.
3. Chicken foot broth is good for the skin of the face, hair and nails.

Attention! Excessive consumption of offal fat can be harmful.

How to clean chicken feet

In large retail outlets you can purchase the offal, ready for use. If you purchased untreated chicken legs, you will have to clean them yourself of the stratum corneum.

Operating procedure:

1. Defrost at room temperature and rinse well.
2. Stains may remain on the skin and are difficult to wash off with plain water. To remove them, the surface is rubbed with salt and doused with water again.
3. Remove the claws (they are not suitable for cooking) using a knife or hatchet.
4. Place the offal in a colander, lower it into boiling water for 2-3 minutes, then into cold water. A change in temperature is necessary to quickly cleanse the stratum corneum of the skin.
5. When the paws have cooled, you need to pick up the skin with a knife near the upper joint and pull it down, like a stocking.

Chicken feet recipes

It is not difficult to prepare healthy dishes from chicken legs. There are the most different recipes. From the offal you can cook jellied meat, broth, roast, soup. The benefits of these dishes can hardly be overestimated.

Jellied chicken feet

It's hard to find a person who hasn't tried jellied meat at least once. It is usually prepared from pork and beef legs and heads. But cold meat can be cooked, oddly enough, from the legs of poultry. The benefit of aspic is that it has healing properties, with its help you can not only improve your appetite, but also help your body recover.

What you need to cook jellied meat:

• chicken legs – 2 kg;
• chicken breasts – 0.8 kg;
• carrots – 3 pcs.;
• onions– 3 heads;
• garlic – 4 heads;
• black and allspice peas, bay leaf, mustard seeds, salt to taste.

Attention! To cook jellied meat, you need to take a saucepan of at least 6 liters and trays for pouring the finished dish.

Stages of preparing jellied meat:

1. The legs, cleared of the yellow layer, are placed in a pan along with the meat and filled with cold water.
2. After 6-7 hours, the water needs to be drained. Liquid with blood residues is not suitable for preparing jellied meat.
3. Rinse the paws, add water and put on the stove.
4. As soon as the contents begin to boil, foam will appear. It must be removed to obtain a clear broth.
5. Chop peeled carrots and onions big pieces, add to the pan. In aspic, these ingredients are essential for color and flavor.
6. Then the time comes for black and allspice peas, mustard seeds, and salt.
7. Reduce heat and cook the jellied meat at minimum temperature for about 6 hours.
8. A quarter of an hour before removing the pan from the stove, add the bay leaf. Leave the broth on the stove, as it must be hot to pour.
9. Remove the legs and meat, quickly remove the bones and cartilage, mix with garlic crushed in a press.
10. Place in small trays, add the required amount of broth, straining it through a sieve.
11. Place the cooled mixture in the refrigerator to harden.

Advice! Salt should be added in small portions, as most of the liquid will evaporate. You should taste the broth before removing it and add salt if necessary.

Chinese chicken feet

The beneficial properties of the offal are especially appreciated by the Chinese. When preparing the dish, they use a large amount of spices and seasonings.

Products for roast:

• 800 g offal;
• 1 tsp. rice vinegar;
• 50 ml sunflower oil.

Sauce composition:

• 3 pcs. anise;
• 4 tbsp. l. soy sauce;
• ½ tsp. ginger;
• 1 pod of chili pepper;
• 10 g granulated sugar;
• 2 garlic cloves;
• 200 ml water.

Recipe details:

1. Pour water over the prepared chicken legs, add rice vinegar and place on the stove.
2. After boiling, add salt and granulated sugar. After 5 minutes, transfer the offal into a colander and wait for the liquid to drain.
3. Heat oil in a saucepan and add boiled paws in portions. Fry them until browned.
4. Prepare the gravy from soy sauce and the remaining ingredients, and a glass of water.
5. Pour the sauce into the semi-finished product, cover with a lid and simmer over low heat for a third of an hour.

Comment! It is beneficial to eat poultry legs cooked according to Chinese recipe, immediately while they are hot.

Chicken foot soup

Offal is very good in rich soup. To prepare it you will need:

• paws – 600 g;
• onion – 1 head;
• sprigs of dill;
• oregano;
• ground black pepper - at the end of the knife;
• salt to taste;
• water – 0.8 l;
• sunflower oil – 1 tbsp. l.

How to cook properly healthy soup from chicken feet:

1. Wash the offal, clean and dry.
2. After removing the skins, cut the onions into half rings.
3. Pour oil into a frying pan, add paws and onions. Fry until golden brown.
4. Place the contents of the pan into a saucepan, add water and place on the stove. As soon as the soup boils, cook for half an hour.
5. Then add the rest of the ingredients and after 2 minutes remove the pan.
6. The rich soup with healthy poultry legs is ready.

Damage to chicken feet

Despite the benefits, chicken feet should not be consumed frequently. 3-4 times a month is enough. Otherwise, you can harm the body:

• fatty pieces are difficult to digest;
• The product and dishes made from it are not recommended for people with hypotension, otherwise the pressure will drop even lower;
• the presence of large amounts of cholesterol can harm the condition of blood vessels and lead to atherosclerosis.

Contraindications for use

By-products that are beneficial for some people can be harmful for some diseases. It is not recommended to eat paw dishes:

• if you are overweight;
• for problems with the gastrointestinal tract, liver, kidneys;
• if you are allergic to chicken meat;
• with atherosclerosis, low blood pressure.

Is it possible to give chicken feet to dogs?

By-products have always been bought, and will continue to be bought, for pets. Among dog breeders, opinions about the benefits and harms of chicken feet for feeding dogs are divided. Some believe that tubular bones can be harmful and cause injury to animals’ throats and internal organs. Others argue that a well-fed dog will not pounce on food, but will simply enjoy it.

To be calm for your dogs, it is enough to boil chicken feet; in this form they are harmless and healthy.

Conclusion

Now the benefits and harms of chicken feet have become clear. The cooking process is simple, but you can diversify your family’s diet with tasty and healthy dishes. By the way, the Chinese consider poultry legs a delicacy and are willing to pay huge amounts of money for the offal.

Did you find this article useful?

At first glance, chicken legs seem to be an unappetizing dish, unlike chicken legs or wings.

Many European cooks and housewives throw away chicken feet as waste, but in Asian countries they are highly valued for their medicinal properties.

Useful properties of chicken feet

How can chicken feet help your health? The benefits and harms to the joints of this dish are due to the content of substances vital for the human body.

A study conducted at National Taiwan University found that chicken feet contain high amounts of collagen. Collagen is necessary ingredient for youthful skin and healthy joints. The more collagen you have in your body, the less likely you are to experience one of the visible signs of aging—wrinkles.

Collagen can be described as a protein that acts as a glue that holds the cells of the human body together. There are several types of collagen that are present in various types of tissue from bones, tendons and ligaments to mucous membranes, including those found in the gastrointestinal tract and the cornea of ​​the eye.

Here are the main health benefits of collagen:

• Makes skin healthier and more beautiful.
• Improves blood circulation by strengthening blood vessels.
• Essential for fat metabolism, therefore good for weight loss.
• Slows down the development of arthritis.
• Reduces pain, relieves swelling and inflammation.

Two of the most common and well-known types of arthritis are osteoarthritis and rheumatoid arthritis. Collagen may help stop autoimmune diseases such as rheumatoid arthritis, or at least significantly improve rheumatoid arthritis symptoms. In a randomized, double-blind study of 60 patients with severe rheumatoid arthritis It turned out that patients who took type II chicken collagen for three months experienced a decrease in the number of pain and swelling of the joints.

Patients who took placebo did not notice any improvement in their condition. Four patients in the collagen therapy group experienced complete remission of arthritis. There were no obvious side effects reported in all patients taking collagen.

Undenatured chicken collagen type II can “retrain” the immune system to correctly recognize cartilage proteins as the body’s own tissues, rather than mistakenly viewing them as “foreign invaders.” This prevents the inflammatory response that causes osteoarthritis, joint stiffness and pain.

The harm of collagen may include an allergic reaction, but it is highly individual and unpredictable.

Common sources of collagen are cattle, pigs and marine fish. But the cost of producing collagen from these sources is very high. So why pay for expensive supplements when you can use chicken feet that are widely available and inexpensive?

Benefits and harms for joints are also associated with the presence of hyaluronic acid and chondroitin sulfate in chicken feet. Hyaluronic acid is touted as a source of youth, meaning it slows down the aging process. Chondroitin sulfate is used in the treatment of osteoarthritis. However, as with collagen, there can be an allergic reaction to hyaluronic acid and chondroitin sulfate. Fortunately, this happens quite rarely.

If you watch a video of cutting chicken legs, it will become clear that they consist of bones, skin and tendons, but are devoid of muscles. They contain protein, calcium, collagen and cartilage, which are easily absorbed by the body. These nutrients reduce the risk of bone fragility common in older people and help reduce joint pain. Instead of buying glucosamine and chondroitin supplements, you can use chicken feet in soup or broth. This is why Chinese martial artists consume chicken feet in large quantities.

Chicken feet also contain various types of minerals such as zinc, copper, magnesium, calcium, and phosphorus. All these minerals are required by the body's organs to cope with various types of diseases. Therefore, eating chicken feet has a beneficial effect on the immune system.

Finally, nutrients such as protein and calcium, which are present in chicken feet-based dishes, are essential for the regeneration of human nerves, muscles and bones. A study that was conducted in the United States shows that such nutrients may help speed up recovery from injury. Food containing chicken feet is recommended even for spinal cord injuries.

Damage to chicken feet

Can chicken feet be dangerous?

The benefits and harms of this product for joints have been well studied and its beneficial effects are much greater than the negative ones.

The harm from eating chicken feet can be explained by individual intolerance to the substances contained in them.

In studies on rats, a decrease in blood pressure was recorded 4-8 hours after the animals consumed chicken feet.

Therefore, people with low blood pressure may not want to eat large amounts of chicken feet. The calorie content of this product is 215 kcal per 100 grams, so it is advisable for people on a strict diet to eat chicken feet once a week.

Cooking recipes

You can cook chicken feet in different ways. The benefits and harm to the joints will depend not only on the exact adherence to the recipe, but also on the frequency of use of this product. People who are not on a diet, do not have problems with low blood pressure and are not allergic to chicken feet can eat them every day.

In other cases, it is advisable to limit the consumption of chicken feet to once a week. Cleaning chicken legs is a fairly easy task, although it will take a little fiddling the first time.

Follow these steps:

• rinse chicken feet thoroughly;
• then rub them with salt, this will remove stains that were not washed off with water;
• then soak the chicken legs in boiling water for 3 minutes;
• let them cool before you start cleaning the yellow membranes on your feet;
• Using either a sharp knife or kitchen scissors, cut off the tips of the claws.

Now the chicken feet are ready for preparing various dishes. Here's the simplest recipe for chicken feet: Place the feet in a large saucepan with vegetables and water and simmer for 8 hours on very low heat. Strain the broth and it is ready to eat. Leftovers can be stored in glass jars in the refrigerator for 5-7 days.

To prepare jellied meat, you need to take 1 kg of chicken legs, add 3 liters of water, add peeled carrots and onions in peels with the tops cut off, for color and aroma. Then cook over low heat for one hour.

Strain the broth; it should be sticky to the touch. Add 1-2 teaspoons of salt, 3 finely chopped garlic cloves and chopped carrots into small pieces (or slices). Peel the legs from the meat, place in a deep bowl, pour in the broth and leave in the refrigerator until completely frozen. There is an option for making stewed chicken feet.

To do this you will need the following ingredients:

• 500 gr. chicken feet;
• 1 chopped onion;
• 1/2 bell pepper;
• 2 cloves of garlic;
• 1 carrot;
• half a teaspoon of soy sauce;
• seasoning for pilaf.

Wash your paws and cut off their claws. Cook in salted water for 10 minutes. Fry the onion until golden brown, add the paws to it. Add 50 grams of water in which the legs were cooked to the onions and paws and leave to simmer for 10 minutes. Add seasoning and soy sauce and simmer for another 10 minutes. Add chopped garlic to the hot finished dish and serve.

What is valued in chicken today? Thighs - for their fat content, breast - for dietary properties, hearts - for low calorie content, ventricles - for nutritional value, necks - for softness, tails - for originality. Now a simple question arises: “Are you sure that these are all the products that can be obtained from poultry”? It turns out that there is another important chicken “component”. And it's called chicken feet.

Don't dismiss chicken feet as "cheap" food or "dog food." In China, this is a recognized delicacy, the price of which is higher than the cost of the usual wings, breasts or legs. That's it!

And last year, Japanese scientists first announced the benefits of chicken feet. They claim that the broth, which is cooked on such bones, can lower high blood pressure. Until this time, many experts had more than once become convinced of the miraculous power of chicken protein, which, better than any drug, could fight high blood pressure. However, there was never any talk about chicken feet. And the statement of researchers from Japan literally stunned the public. It turns out that the paws contain the maximum amount of antihypertensive proteins. Remember, just recently you threw away chicken feet, the benefits of which are invaluable?

How can you cook chicken feet?

Let's try to prepare adapted options Chinese dishes from chicken feet(adaptability involves replacing or eliminating those products and spices that are difficult or impossible to obtain in our country).

So, for one kilogram of chicken legs we will need:

• ginger (dry, fresh or candied)
• salt, sugar, vegetable oil
• rice vinegar (can be replaced with regular vinegar)
• soy sauce
• star anise - 2 stars
• garlic - 1 head

Remove the skin and claws from the chicken legs and cook in slightly salted water for about 15-20 minutes. The broth should be under-salted - the chicken will “get” the rest of the salt from the soy sauce.

After this, drain the water, let the paws dry and place them in a frying pan with hot oil. Be careful: the paws “shoot” a lot!

Stirring, fry the paws until golden brown.

Then add about 1 tbsp to the pan at the feet. a spoonful of vinegar, about 2-3 tbsp. soy sauce (depending on how salty you like your dishes), chopped garlic and ginger (in narrow strips). You can use dry ground ginger, but candied ginger gives the dish a special piquancy. If you can't find any candied ginger, add about a teaspoon of sugar and a couple of star anise to the pan.

Let the sauce simmer a little, stirring the contents of the pan carefully to coat all the legs with the sauce. The dish is ready!

When finished they are really a bit resembles a tiger skin, because due to the roasting and dark sauce they become much darker than they were originally.

Chicken feet stewed with pumpkin

Ingredients: 500 g chicken feet,
500 g pumpkin,
4 g salt,
2 d.l. guilt,
1 g monosodium glutamate,
1 teaspoon fragrant vegetable oil,
5 g onion,
5 g ginger.

Preparation: Wash the chicken feet, trim the claws and pour boiling water over them for 1 minute. Peel the pumpkin and, after removing the core and seeds, cut into slices measuring 3X2X1 cm and pour over boiling water. Bring water to a boil in a clay pot and place chicken feet in it. As soon as the water boils, descale, add onion, ginger and simmer over low heat for about 1 hour. When the chicken legs become soft, add the pumpkin slices. Add salt, add monosodium glutamate, pour in wine, bring to a boil, sprinkle with fragrant oil and serve. You can also add mushrooms to this dish.

Chicken feet in honey mustard sauce

Ingredients: 1 kg chicken feet
1 teaspoon prepared mustard
1 teaspoon honey
1 teaspoon sour cream
salt
5-6 new potatoes

Preparation: Wash the chicken legs, put them in a saucepan, add water and boil once. Drain the water, rinse the meat again, place in a saucepan with metal handles or in a deep baking dish, add salt and pour over honey-mustard sauce. (For the sauce, mix honey, mustard and sour cream in a 1:1:1 ratio). Wash the potatoes well with a brush or hard sponge (do not remove the skins!). Cut each potato in half lengthwise. Place the potato halves around the meat along the sides of the pan (or the sides of the pan). Bake chicken legs with potatoes in the oven at 160°C until the potatoes are ready. Baked potatoes are eaten with the skin on. It is very healthy - it contains a lot of potassium.

Jellied chicken feet

Take 1 kg of chicken feet, rinse, trim the claws, and cook. Add well-washed but not peeled onions and 2 carrots to the same pan, and after boiling, put on low heat. Cook for 1 - 1.5 hours (even more if the paws are from domestic chickens). After 1.5 hours, add salt, a little pepper, throw in a bay leaf, add 2 legs (approx. 1kg) and cook until the legs are ready. Drain the broth, strain, set to cool a little, disassemble the meat, discard the onion (it has already played its role), cut the carrots into cubes, add to the meat (optional). Squeeze 2 large cloves of garlic into the cooled broth, stir and pour over the meat. Leave to cool (and harden) in the window.